Jalapeno Kiwi Grilled Chicken with Kiwi Pico de Gallo
- 1 SunGold kiwi fruit, cut in large chunks
- 1 pound boneless skinless chicken breast cutlets
- 1 tbsp canola oil
- 2 small jalapeno, sliced
- 1/2 tsp garlic powder
- salt and pepper to taste
For Pico de Gallo:
- 2 SunGold kiwi fruit, skin on, diced
- 1 cup store bought or pre-made pico de gallo
Place the chopped kiwi fruit in a small bowl and mash with a fork. Place the kiwi fruit along with all ingredients for the chicken in a large zip-lock bag. Gently squeeze the bag to completely coat the chicken in the kiwi-jalapeno marinade. Close the bag and refrigerate for at least 20-30 minutes but not longer than 2 hours.
Heat grill, Panini press, or cast iron skillet over medium high heat. Add the chicken and cook 4-5 minutes per side or until the chicken is cooked through. Discard the marinade. While the chicken is cooking, make the pico de gallo by combining the diced kiwi fruit and store-bought or pre-made pico de gallo in a medium bowl. Top the cooked chicken with the kiwi pico de gallo to serve.
Recipe contributed by Amber Ketchum of Homemade Nutrition.